Tomato & Artichoke Risotto

Be the first to review
READY IN: 35mins
Recipe by Rhiannon and Matt

From a brilliant Family Circle cookbook called Fast Vegetarian- ready to eat in just 30 minutes. You could use onion in place of the leeks and add the sun-dried tomato pesto while cooking with equally yummy results.

Ingredients Nutrition


  1. Heat the oil in a large heavy-based pan and add the leek, stirring over medium-high heat for 2 minutes, or until soft.
  2. Add the garlic, rice and wine, and stir for 1 minute, or until the wine has almost evaporated.
  3. Add the stock, a ladle full at a time, stirring with a wooden spoon until until each ladle full is absorbed and the rice is tender and creamy.
  4. Stir in the artichoke hearts, and tomato. Season with salt & pepper, and heat through.
  5. Spoon into serving bowls, and stir through some sun-dried tomato pesto and sprinkle with the grated Parmesan to serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a